Since the time I made the reservation over the phone and consulted about my picky preferences, I was impressed by the wonderful hospitality of the proprietress. I had a feeling that this sushi restaurant would be lovely, and indeed, the atmosphere inside was soft and inviting. Although second in line, the impeccably crafted sushi from honest hands made me naturally smile in this charming establishment. There are courses with appetizers and sushi-only options; I opted for the pure sushi experience this time, without appetizers. What I pleasantly enjoyed included: - Hijiki Seaweed and Naruto Sweet Potatoes - Naruto Sea Bream - Sumi Squid - Lean Tuna - Medium Fatty Tuna - Fatty Tuna (particularly outstanding) - Kohada Gizzard Shad - Hokkigai Surf Clam - Horse Mackerel - Shrimp (particularly outstanding) - Salmon Roe - Ark Shell (particularly outstanding) - Clam - Yellowtail - Sweet Shrimp - Shime Saba Mackerel (particularly outstanding) - Grilled Eel [Additional] - Fatty Tuna - Red Clam The sushi was tightly packed and the vinegar-seasoned rice was refreshingly simple. It has been a while since I experienced such sharpness in the rice, which made me appreciate the balance with the toppings, although it seemed to slightly limit the pairing options for someone used to a more balanced rice flavor. Nonetheless, their dedication to traditional techniques is evident, and they skillfully maintain the essence of classic sushi. The thoughtful selection and arrangement of toppings ensure a cohesive sushi experience. Above all, the comfortable atmosphere shines through! While it may not be an area I frequent often around Hanzomon Station, I would definitely return if given the chance. Thank you for the wonderful meal!

From Hamamatsucho Station, it's a 4-minute walk. Located in Ichibancho, Chiyoda-ku, Tokyo, it's my first visit to "Sushi Mizukami" in 5 years. The owner, Michinobu Mizukami, hails from the renowned sushi restaurant "Sukiyabashi Jiro", where he trained for a total of 16 years between the Ginza main branch and the Roppongi branch before opening Sushi Mizukami in March 2018. The interior consists of a traditional straight counter with only 8 seats. While my previous visit featured only nigiri, this time I opted for the omakase course. It started with deep-fried eggplant appetizer, followed by a delightful combination of tender Dalmatian squid and chilled winter melon. Steamed sea urchin with Aomori's "Takemimi" corn purée showcased a perfect balance of sweetness from each ingredient. The nodoguro (blackthroat sea perch) marinated in seaweed and roasted sake was elegantly fatty and impeccably flavored, demonstrating exceptional skill in the appetizer selection. The nigiri in the latter half carried the distinctive acidity of Sukiyabashi Jiro's inherited vinegar seasoning, perfectly complementing both the rice and fish. The acidity of the rice vinegar paired excellently with the sumii (ink sac) of the firefly squid, the balanced richness of the toro (fatty tuna), and the sharpness of wasabi atop the squid. The closing pieces, featuring vinegared rice and edgy vinegar seasoning, were outstanding. It was a true pleasure to savor the classic Edomae sushi crafted with rigorous technique and impeccable balance. I look forward to returning. Thank you for the feast! [Omakase Course: 37,000 yen (tax included)] Deep-fried eggplant, Marbled flounder, Dalmatian squid and winter melon, Steamed sea urchin with Takemimi corn purée, Steamed abalone, Abalone liver, Nodoguro, Sea bass, Firefly squid, Lean tuna, Medium fatty tuna, Toro, Spotted sardine, North clam, Horse mackerel, Spot prawn, Salmon roe, Sardine, Slipper lobster, Purple sea urchin, Bonito, Conger eel, Soup, Tamago (egg), Pickled radish, Dessert [Additional]: Simmered clams, Dried gourd roll. Thank you very much for reading until the end. Your support with follows, likes, and saving the restaurant is crucial for continuing these reviews. Thank you in advance for your ongoing support. Please also check out the following: [Instagram] Uni Prince (@uni.prince_sushi) Uni Prince's secondary account (@uni.prince_sub)

Simple yet delicious nigiri sushi can be found here. It's achieved through meticulous temperature control and attention to detail! It's a shame that the alcohol selection is limited to plum wine, beer, and sake. However, the variety of appetizers is abundant, making it perfect for sake enthusiasts! Instagram: yakitoreeman.

Midsummer Mizukami-san. Crushed edamame and corn soup. Snapper from Naruto, delicately seasoned with salt. Its firm and muscular texture enhances its sweetness. Fresh summer sweetness from new squid, tender and beautifully crisp. Lean tuna, rich umami with a sturdy texture. Medium fatty tuna, melts smoothly with a hint of acidity lingering. Otoro, fatty richness with a sweet flavor, harmonizing perfectly with the rice for a satisfying mouthful. Young salmon roe, bursting with delicate fibers and a sharp tang. A refreshing aroma ties the flavors together. Abalone, irresistibly tender with a fragrant, intense taste. Horse mackerel, clean and refreshing with a deep, flavorful richness. Scallop, seared with overflowing sweetness and aroma. Enjoy its meaty texture and fragrance. Spot prawn, warm and sweet. Sardine, elegant richness and fragrance. Turban shell, thick and extravagant sweetness. Fresh squid legs. Bonito, a pleasant scent of straw with a refreshing acidity, leaving a refreshing aftertaste. Clams, intense umami with a sweet crunch. Isaki, a fleeting scent of the seashore. Its fat oozes gently. Conger eel, abundant umami that melts in your mouth. Soup bowl. Egg. Water sweets.

I visited Mizukami during the height of summer. From the first sip, I enjoyed their selection of drinks. Starting with squid and moving on to abalone, each dish was perfectly paired with the drinks. The shiny sardines were exquisite, and I won't bother with amateurish comments. By the way, the two pieces of fresh herring roe were delightful, especially after watching the effort put into them on YouTube. The tuna, as expected during summer, was exceptional with its aromatic flavor. How can I describe the brilliance of the bonito? Overall, I was thoroughly satisfied. Thank you for the wonderful meal! I'll definitely be back again. Thank you very much!

My friends brought some aged sake for us to enjoy together, so we decided to rent out this entire restaurant. Therefore, I won't be providing evaluations of the alcohol or drinks. Now, let me introduce the lineup of amazing aged sake they brought: "Sawayamatsu" from Matsumoto Brewery, "Shizuku Shuzo Shinsei" (probably an old distribution from around 2012), "Jukushin Kuhachiji" Junmai Daiginjo from Kano Gawa, "Oroku" Daiginjo from "Oroku", "Ii U" Daiginjo from "Oroku", "Iwaki Jozo" Junmai from "Iwaki Shuzo", "Mizu Basho" Junmai Daiginjo Premium (not for sale), "Saiko 1997" Junmai Ginjo from Saiko Brewery, "Manjusen" Junmai Daiginjo R2 from Manjusen Brewery, "Fudo" Aged Ginjo from Fudo Brewery, "Daikyo" Junmai Daiginjo Unfiltered. We started off with Japanese sake as the purpose of this gathering was different. We had freshly boiled edamame while admiring the selection of sake. First, we enjoyed the Madara Karei from Miyagi Prefecture, which had a rich flavor. Then, we had Ishigaki Kai Vinegar Miso Ai from Takada in Iwate Prefecture, which had a crunchy texture and delightful acidity. The simmered white squid and winter melon were simple yet delicious. The simmered abalone and liver from Yamaguchi Prefecture were tender and flavorful. Grilled marinated swordfish had a good amount of fat and were served with beautiful okra. Moving on to sushi, we started with fresh squid, followed by lean tuna, medium fatty tuna, and ark shell from Amakusa. Each piece showcased the quality of the fish. We continued with striped jack from Kagoshima, Kuruma prawn from Amakusa, and sardine from Choshi. Sea urchin was served as gunkan-maki and was delicious. We also had grilled squid legs from fresh squid, seared bonito with straw, simmered clams, seared grunt, and finally, eel. The meal concluded with a soup, pickled ginger, and a fruit dessert. Overall, it was a delightful experience with an excellent lineup of sake and sushi. I thoroughly enjoyed it and would love to visit again if given the chance.

I made a lunch reservation at a restaurant I really wanted to visit. They offered a sushi-only course, along with bottled beer and edamame. The sushi selection included red snapper, medium fatty tuna, baby red sea bream, surf clam, horse mackerel, Japanese halfbeak, sweet shrimp, sardine, ark shell, sea urchin, and boiled conger eel, all of which were delicious. They also served warm sake and a dessert. Everything was incredibly delicious, and I left feeling completely satisfied. As a thoughtful gesture, they even gave me some incense fireworks to take home. I'm truly grateful for the hospitality.

I had the privilege of dining in the counter seats right next to the chef. The establishment has a very luxurious set-up, with two chefs taking care of just one customer and four guests per chef, which ensures a quick and refined dining experience. The meal started with a delicate and elegant Kyoto-style simmered wheat gluten, followed by an exquisite Pacific Dab, which was firm and packed with flavor. The fatty tuna was incredibly tender and delicious, demonstrating the chef's skill in preparing high-quality ingredients. The Spanish Mackerel was fresh and authentic, and the grilled surf clam had a delightful umami flavor. The Horse Mackerel, another seasonal delicacy, was exceptionally delicious. The soft-shell turtle was tender with a satisfying texture and excellent flavor. The spotted halibut had a nice crispness to it, and the sweet and sour vinegar complemented the flavors well. The soup was made from boiled surf clam, which was light and flavorful. The meal ended with a customary egg dish. Everything was so delicious that I ended up ordering more Spanish Mackerel. Even though I initially chose the course without appetizers, I was tempted to try my neighbor's appetizers and would definitely consider going for the course with appetizers in the future. It was a truly magnificent dining experience at the counter seats. The chefs' extraordinary skills were on full display.

Review: "Warmly recalling the past while adding a contemporary touch creates a vivid image. It's evident that those who have a solid foundation can seamlessly blend new elements without creating odd concoctions. Particularly impressive was the well-prepared dish with fire-treated sea urchin, seared spot prawn, the aroma of seaweed, and southern cherry shrimp. The soy sauce at Ibaraki Sushi left a lasting impression, especially with sea bream, surf clam, horse mackerel, and shrimp. Chewing the sea bream revealed lingering seeds and a sweet aftertaste. The prawn from Amakusa, Yamaguchi, and Okinawa each had distinct flavors. Smoked bonito, salt-seared horse mackerel, and quick-chilled Shimaji mackerel, using tap water surprisingly tasted good, attributed to the proximity to the Imperial Palace. Indeed, the quality of tap water can influence the taste. Thank you for reading till the end. Please consider saving, liking, and following. This post is a repost of a blog article. For more content and photos, check out the original blog: [link to the blog]. Also, find us on Instagram, Twitter, and Facebook: [social media links]."

A few minutes' walk from Hanzomon Station is a sushi restaurant I've been wanting to visit for a while but never found the right timing until now. It seems like their ratings have gone up quite a bit in the past year or so. I made a reservation for a weekday evening and finally got to visit. The interior of the restaurant is bright and clean, with a counter seating arrangement for eight. This is the shop of the chef who trained at Sukiyabashi Jiro. There are two sushi chefs working: Master Mizukami handles four seats at the counter, while another chef takes care of the remaining four. It was my first time visiting, and I got to be served by the head chef himself. He has a sharp and handsome face but carries himself with a calm and humble demeanor. The omakase course, which roughly calculates to around 30,000 yen, consisted of six appetizers and 15 pieces of sushi. The appetizers were intricately prepared dishes, which I personally enjoy. Despite seeming like a lot, the pace of serving the 15 pieces of sushi was quite efficient, allowing me to enjoy them swiftly. We finished this course of substantial variety in about an hour and a half. The sushi rice, reminiscent of Jiro's style, had a sharp tang from the vinegar and salt. It's milder than Jiro's, I think, but still very palatable with a good balance of firmness and looseness. The kiss of kelp marinated fish was a bit unusual but interesting, with a fresh and satisfying texture. Despite the ample variety, the meal progressed smoothly, leaving an impression of sophistication typical of a high-end sushi restaurant. The ambiance of the restaurant was also very pleasant.

Located in the area mixing tranquility in front of the British Embassy with the bustling vibe near Hamamatsucho Station, Hanazono Mizukami offers traditional sushi inherited from generations. Head chef Mizukami honed his skills for 16 years at Sukiyabashi Jiro before opening this establishment in March 2018. The ambiance is serene with a refined Japanese touch. Mizukami and his assistant take turns crafting sushi, ensuring a delightful surprise for diners. The menu featured Kyoto-style fu, botan shrimp from Hokkaido, and delicacies like marinated clams and smoked bonito. The vinegar-seasoned rice, reminiscent of Sukiyabashi Jiro's style, complements the toppings perfectly. A meal for one, including sake and beer, cost around ¥40,500. Reservations can be made months in advance, with an easier booking system now. Overall, Hanazono Mizukami offers a satisfying dining experience with its meticulous craftsmanship and welcoming atmosphere. Highly recommended for sushi enthusiasts.

On June 1, Reiwa 5, at the Ah-Un Channel, a 50-year-old in early summer who was completely captivated by the charm of Sushi Mizukami's exquisite craftsmanship, flew all the way from Fukuoka. The sharp and tangy shari (sushi rice) and vinegared rice were outstanding! It was my first visit to Sushi Mizukami, a place I had wanted to go for a long time. This time, I had the privilege of having Shari Kiri, the master of shari (sushi rice), prepare the sushi. The gentle and warm atmosphere of Mr. Nezaki, who is at the heart of Mizukami, envelops the counter. He interacts with customers without distinction between Japanese and international guests, addressing everyone with the same polite manner, including Chef Nezaki and his apprentices. I sensed that Mr. Nezaki's personality is an indispensable part of Sushi Mizukami, undoubtedly a professional in hospitality. The sushi, an experience like no other, impressed me with each piece. Each bite reflected the fantastic dedication and craftsmanship. The preparation of ingredients, aging, and the craftsmanship of Edomae (traditional Tokyo-style) sushi, along with the conscious use of vinegar in the shari, were exceptional. Finally, I exchanged business cards with Chef Nezaki. The taste, the dignified atmosphere, and Chef Nezaki's gentle demeanor - all of it is top-notch. It was an amazing sushi experience filled with emotions. I hope this tradition and lineage continue. I plan to visit again around October. Oh, by the way, I have never requested a receipt. I'm in the camp of paying for what I eat with my own money. #SushiMizukami #TokyoSushi #TokyoSushi #Sushi #SushiLovers #ConnectWithSushiLovers #TokyoGourmet #FukuokaGourmet #AhUnChannel.

Celebrating its 5th anniversary in March 2023, I made my way back to "Sushi Mizukami" after three years. It was five years ago when I first visited shortly after it opened, intrigued by the prospect of trying sushi crafted by a chef from "Sukiyabashi Jiro." Amidst the COVID-19 pandemic, I also had their bara-chirashi during the period of self-restraint, and I revisited them as soon as restrictions eased. Personally, "Sushi Mizukami" holds a special place in my heart. And now, it's their 5th anniversary. Today, I went alone for lunch, adding a few small dishes alongside my sushi. The meal started with a piping hot oshibori (hot towel), which, despite being hot, magically made my hands feel clean and smooth. Now, it's time for the sushi from Mizukami. As always, the shari (sushi rice) was outstanding. Mr. Mizukami's shari has a delightful acidity to it. This acidity beautifully intertwines with the toppings, enhancing their flavors while maintaining its own presence. It's truly remarkable. The harmony between the shari and the toppings is what defines good sushi. Here's what I had: - Thick fried tofu simmered dish with nanohana (rapeseed flowers) in broth - Flatfish - Firefly squid marinated in vinegar miso - Salted and fermented herring roe - Squid with eggs - Medium fatty tuna - Squid ink - Lean tuna - Fatty tuna belly - Kohada (gizzard shad) - Surf clam - Horse mackerel - Spot prawn - Sardine - Cockle - Octopus - Sea urchin - Conger eel - Miso soup with kombu and seaweed Additional: Goldeneye snapper, tamago (egg), dessert And once again, ending with a hot oshibori. Truly remarkable. It's the unparalleled sense of comfort and quality of traditional Edomae sushi. Thank you for the wonderful meal. ※ I introduce many other restaurants on my blog. Please come visit! ♬ -------------------------------------------------------------------- Please also come visit Shinagawa Ikko's official blog ♬ https://ikkos-films.com/

Simmered wheat gluten and bracken fern. Delicate fragrance from the tai (sea bream). Enjoying the firmness of the sushi rice with a perfect balance of acidity and saltiness. Swordtip squid, with its rich sweetness. Sea bass, offering a refreshing sweetness and aroma. Lean tuna, bursting with savory flavor. Medium fatty tuna, with a luscious layer of fat. Fatty tuna, where the sweetness melts and envelops the palate. Small fin fish, brimming with flavor and aroma, the fat flowing smoothly. Surf clam, thick and sweet with a savory fragrance lingering. Horse mackerel, with clear, expanding richness. Spot prawn, intensely sweet with a strong aroma. Sardine, with a rich, creamy texture and perfect finishing touch. Japanese cockle, thick and glossy with sweet flavor. Sea urchin. Boiled clams, intensifying sweetness with rich umami. Bonito, smoked with straw for ample aroma and pleasing acidity. Mantis shrimp, grilled in its shell for added fragrance. Kinmedai (golden eye snapper) cured with kelp, an irresistible concentration of umami. Eel, meltingly tender. Additional dishes: white sweetfish, brimming with sweetness. Japanese cockle, thick and succulent, melting with flavor. Tamago (egg). Dessert. Another delightful sushi experience tonight.

In the Jiro series, it's the easiest to make reservations, yet unbelievably delicious! It's classic and simple, with firm rice and unpretentious toppings. I hope these kinds of restaurants don't disappear. The fact that they serve lunch is also very pleasing. [Sushi Mizukami] Address: 3-8 Ichibancho, Chiyoda-ku, Tokyo 102-0082, Omiya Building 1st floor Phone: 03-3230-0326 Business Hours: Lunch 12:00-14:00 / Dinner 18:00-21:00 Menu: Lunch ¥20,000~ / Dinner ¥27,000~ Closed: Wednesdays, 2nd Tuesdays of the month Golden Week, Obon, year-end and New Year holidays, etc., when the market is closed for consecutive days.

Today I visited Sushi Mizukami near Hanzomon Station in Tokyo known for its sushi in the style of Sukiyabashi Jiro. I tried their assortment of nigiri and sashimi courses. The standout feature was the sharpness of the vinegar-infused rice, reminiscent of Sukiyabashi Jiro's style. The pace at which the sushi and sashimi were served reflected Sukiyabashi Jiro's tradition, maintaining the tempo from the Edo period to the present day. The sushi chef's presence was evident in their meticulous technique and seamless movements, inheriting the rigorous tradition of Edomae sushi spanning generations. Each ingredient was meticulously prepared to complement the sushi, reflecting the unimaginable dedication passed down through the generations in the demanding sushi world. What impressed me most was their humility towards customers, constantly attentive even while preparing sushi, embodying the pinnacle of sushi craftsmanship. The course I had cost 28,000 yen for the nigiri and sashimi assortment. The menu included Kyoto's fresh wheat gluten and udo in broth, Saori sea bream from Sajima with taranome fish roe and sunazuri, firefly squid, udo, and mountain asparagus in vinegar miso dressing, flathead fish, iwaebi shrimp, sardines, cutlassfish, sea urchin, first bonito, conger eel, and more. Additionally, there were drinks available.

Sukiyabashi Jiro's lineage, the Hanazomon "Sushi Mizukami." I didn't make the reservation this time, but I had always wanted to visit because of their extremely polite phone response when I called previously (even though they were fully booked). It's located just 2-3 minutes on foot from Hanzomon Station, and it's easily reachable by foot from Ichigaya and Kojimachi areas as well. The restaurant operates with two rotations, at 17:30 and 19:30, and it's not determined until the day of whether you'll be seated at the head chef's or the second chef's counter. This time, visiting with three people, we were seated at the second chef's counter. Well, it can't be helped since it's just a first glance, but nothing beats being seated at the head chef's counter. After all, I'm here for Sushi Mizukami. The course included Kyoto's nama-fu and wild vegetables, red snapper, white squid or sea bream, lean tuna, medium fatty tuna, kohada, hotate scallop, horse mackerel, shrimp, sardine, turban shell, barracuda, surf clam, golden eye snapper, conger eel, soup, tamago, and dessert. The rice had a sharp acidity to it, which might be divisive. Honestly, while none of the sushi was bad, there wasn't a standout piece that shone brightly. Some nigiri fell apart due to loose packing, which was disappointing. When asked if we wanted them to redo it, it was a bit unexpected, but we reassured them it was fine. If I had to pick a highlight, it would be the robust and tightly packed kohada. That was delicious. One point of concern was the pacing; although the course is supposed to last around 2 hours, the sushi was served at a rapid pace. It took just 45 minutes from finishing the soup to completing the meal. We felt rushed, unable to savor the experience, and ended up feeling a bit bloated rather than enjoying the aftertaste. While those accustomed to quickly eating at Sukiyabashi Jiro might have built up immunity, this restaurant is definitely not suitable for those looking to enjoy a leisurely meal and conversation. Even the salaryman next to us joked that they wished the sushi was served a bit slower. I couldn't agree more. Also, contrary to expectations, the atmosphere was quite lively with regulars chatting and having a good time. Writing all this out, I wonder if my review is too lenient, but their polite service does deserve recognition. Thank you for the meal.

From the independent restaurant that branched out from Sukiyabashi Jiro. Each sushi is meticulously and earnestly crafted! Truly delicious!! Genuine sushi is like a work of art just by its appearance. The word "excellent" seems to be created for such places! Thank you for the delightful time! It's located near the British Embassy, but locals seem to frequent it more. The exterior and interior of the restaurant are lovely, conveying that it's a very good sushi restaurant even before tasting the food! Chef Mizukami trained at "Sukiyabashi Jiro" and "Sukiyabashi Jiro Roppongi" before becoming independent in March 2018. There are courses with appetizers and sushi, and courses with only sushi, and although it was said that the latter has more sushi, we opted for the former, which cost 37,000 yen with 3 cups of sake. Despite skipping lunch, it was so voluminous that our stomachs felt like bursting. I've never had horse mackerel that delicious, it was so thick and fatty, absolutely delightful!

The owner of this shop, who claims to have trained for 15 years at Sukiyabashi Jiro, opened this place independently. They are about to celebrate their 5th anniversary soon. The first thing you notice is the clean, white counter inside the shop. Just watching the sushi-making technique, you can tell it's top-notch. Everything, from the temperature and quantity of the rice to the way they bring out the flavors of the toppings, is in perfect harmony. It's a truly delicious sushi restaurant. The slightly firm texture of the fish, served as an appetizer, is flawless. There's nothing to complain about. It's just delicious! Especially the sea urchin sushi. If you're used to eating sea urchin at room temperature, the sea urchin here is just slightly chilled, almost freezing, the moment you put it on your tongue. It's best to eat it right away as soon as it's served! I learned for the first time that this almost freezing chill is the way to go. It was the pinnacle of flavor concentration. Honestly, when the sushi was served, there was no time to take photos haha. The selection of Japanese sake to go with the toppings is also excellent, providing a wonderful marriage of flavors. This is the only shop where you can relax without feeling any stiffness. I will definitely come back again. Thank you for the feast! Mmm~

Since last year, I've been to several sushi restaurants, and while opinions may vary, I personally feel like I don't need to explore too widely when it comes to sushi. It's not that I'm not open to new experiences. There are plenty of places I'd visit given the chance. However, sushi restaurants tend to value their regular customers. This tendency is particularly pronounced compared to other types of establishments. While the tension from the chefs towards new customers can be interesting in its own right, I find it more relaxed and enjoyable to interact with familiar faces, leading to a more personalized experience. Some places even go out of their way to accommodate preferences based on familiarity. I've found this to be more convenient and enjoyable. In the midst of this, "Mizukami" is one of the places I'd like to favor and frequent. Having a shop in Kojimachi adds to its appeal. Another place I'd like to visit is "Harukoma" in Jinbocho. Although these two places seem to be headed in completely different directions, they both resonate with my sensibilities. With these two restaurants, I feel like 99% of my sushi cravings would be satisfied. Last summer, I was completely overwhelmed from the appetizers to the nigiri. The impeccably crafted appetizers and the elegant sushi exuding refinement and gloss were so impressive that I couldn't even make a sound. I wanted to experience that again, so I made a reservation about a month ago. This time, I spent two hours enjoying 8 appetizers, 15 pieces of sushi, and additional rolls, feeling overwhelmingly satisfied. The prices have increased given the current situation, but with two servings of sake and this quality of food, it's within a reasonable range. The appetizers were distinctly spring-themed, capturing the essence of cherry blossoms falling and new sprouts emerging. The perfectly cooked swordfish served as the finishing touch. The inside was like a French mille-feuille, showcasing the chef's expertise in handling fish. The nigiri, including the iconic tuna, as well as the intricately prepared horse mackerel, sardines, and boiled clams, all had superb finishes. With ups and downs throughout, the meal was flawlessly executed from start to finish, keeping me captivated. Among them, the top three highlights of the day were the fatty tuna that I couldn't resist eating before taking a photo, the visually stunning horse mackerel, and the intricately prepared sardine. While I may not be able to visit frequently due to the prices, I'll start by conquering the remaining seasons of autumn and winter.

You can make a new reservation by phone. I called the day before and was able to make a reservation. I was asked whether I wanted the Nigiri-only course or the course with appetizers and Nigiri, and I chose the latter. The sushi restaurant won the bronze award at Taberogu Awad 2023 and was listed in Tokyo's top 100 restaurants in 2022. Visit date: March 13, 2023. [Chef's Choice Course] Thick fried tofu, sashimi of bora and saury, tarako (cod roe) mixed with Japanese parsley, firefly squid, fiddlehead fern, kazunoko (herring roe), stuffed spear squid, smoked bluefin tuna, Nigiri sushi of flatfish and Japanese flying squid, red meat tuna, medium fatty tuna, fatty tuna, gizzard shad, lightly seared horse mackerel, spot prawn, triggerfish, Japanese anchovy, sea urchin, clam, striped jack, conger eel, soup made from shellfish, tamago (Japanese omelette), setoka (Japanese citrus), strawberry. The smoked bluefin tuna in the appetizer was impressive. It had a nice aroma and richness. The rice had a sourness to it and a crisp texture. It paired perfectly with every topping, especially the tuna, which had a perfect match. The Japanese anchovy was also delicious, with a great balance of fat and a lingering aftertaste in the mouth. The setoka and strawberry were sweet, making the dessert perfect. The guests I invited were also delighted. Considering the quality and quantity, the cost performance was excellent! It was delicious. Thank you for the meal (^^).